Biscuits and Gravy is DA BOMB!

I’m definitely going to get this dish cranking.

Thank you for the brands to hunt down 👍

a reply to: Justoneman

Going to have to watch the second one again and get the recipe off of it. It is similar to the homemade red lobster biscuit recipe we use that the wife got off the internet as a hack, but that recipe has baking powder or baking soda and flour in it instead of self rising flour which we do not stock.

Commented on a post on another thread about this subject too.

originally posted by: Dalamax
Jimmy Dean, will do and thank you.

a reply to: AwakeNotWoke

Lacking pork sausge, sometimes i make the gravy with very finely chopped bacon, as well. Not quite the same as a good loose sausage, but not bad, either. Bacon is never bad!

originally posted by: rickymouse
Going to have to watch the second one again and get the recipe off of it. It is similar to the homemade red lobster biscuit recipe we use that the wife got off the internet as a hack, but that recipe has baking powder or baking soda and flour in it instead of self rising flour which we do not stock.

Commented on a post on another thread about this subject too.

HOLD THE PRESS!!!!

You do NOT need self-rising flour. You can use a baking powder recipe.

Matter of fact, we don't even keep self-rising flour in our home. Use the baking powder recipe. It's literally the same thing! Self-rising flour is pretty much just all-purpose flour with the baking powder mixed in. (I never understood the point, as it´s easy enough to add my baking powder.

I will say that you have to make sure to mix it well, and I sift two or three times.

So, in short, for those who want to try this:

1. For sausage, if you cannot find a good loose sausage where you live, get some fatty ground pork and look for recipes for "Jimmy Dean Style sausage." I also, on occasion, use finely chopped bacon if I don't have sausage on hand. Not quite the same, but bacon is always good.
2. You don't need "self-rising flour." We never use it. I don't let it in my house. I make biscuit gravy, red eye gravy, gumbo, etc. too often and self-rising would mess that up if I got it confused. We add our own baking powder. It's essentially the same thing. Just mix well and sift at least twice.
3. I didn't watch all the recipe video, but I recommend heating up your milk before your add it to your flour mix. Helps avoid lumps and keeps it from curdling.

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a reply to: AwakeNotWoke

LOL,
That poor soul was me.

Biscuits to us are Oreo's, chocolate digestives. Not crackers.

So to read 'biscuits and gravy" was kinda repulsive as you can imagine why.
But thanks for the videos, i'll check them out when i get home from work later.

Always up for some new type food

a reply to: AwakeNotWoke

That meal was a great way to start the day in the military.

Cheers

As an apostle of the church of bacon I completely approve of this measure and am willing to use bacon in all it’s marvellous variations 👍

a reply to: AwakeNotWoke

a reply to: AwakeNotWoke

We have a few stores here that make their own pork sausage and cudighi. The one store makes both very tasty, but because a lot of older people shop there and buy it, they don't add enough salt. The butcher told me that people can add more salt to taste with both of those...I personally feel that adding salt when cooking is better anyway for stuff like that, the wife likes less salt than I do, so I spice the patties seperately. She gets her salt from the relish, ketchup, and cheese, I just put onions on my burgers and sausage sandwiches.

originally posted by: Dalamax
Jimmy Dean, will do and thank you.

a reply to: AwakeNotWoke

Jimmy Dean sage sausage is bomb for B&G

a reply to: Moon68

Making the sausage gravy in a pan you just used to cook bacon is even better

originally posted by: PorkChop96
a reply to: Moon68

Making the sausage gravy in a pan you just used to cook bacon is even better

This is true. Sausage cooked in bacon grease is fatboy fantasyland.

a reply to: AwakeNotWoke

I had to laugh a little bit at the first video. Much love to my Brit brothers and sisters, but y'all don't have much room to be so reticent about food. You're good at a lot of things, but cooking and food definitely ain't one of them! Sorry! LOL!

Even more ironic (to me anyway) is, Brits in my experience seem to love gravy on, well...everything,... so I can't imagine why these guys would be so puzzled about "biscuits" (not cookies or crackers) with gravy on them. As a matter of fact, I can't even think of a British dish which doesn't have gravy or sauce of some kind on it.

I always ribbed my UK buddies that the gravy and sauce was the lubricant required to choke down the awful overcooked food there. Most agreed. LOL! I was kidding of course; not all of it is awful, but quite a bit of it is.

a reply to: Flyingclaydisk

To a Brit' a Biscuit is this.....



So the idea of biscuits with gravy just sounds odd, I heard they're almost like Scones?? I have to say just looking at the OP's vid, it looks like something a dog would throw up??

a reply to: Flyingclaydisk

One of my favorite meals is steak & kidney pie with a good stout. Can't have steak & kidney pie without a solid dark beer.

a reply to: Kurokage

That's fine. Just leaves more biscuit and gravy for those of us who know how to appreciate the finer things in life.

a reply to: rickymouse

I just looked up cudighi. DAYAUM! Gonna have to try that.

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originally posted by: AwakeNotWoke
a reply to: Kurokage

That's fine. Just leaves more biscuit and gravy for those of us who know how to appreciate the finer things in life.

I never said I wouldn't try it, I was commenting on how the correct term for 'biscuit' makes the meal just sound wrong.


english.stackexchange.com...

The Oxford Living Dictionary makes a clear distinction between the usage of biscuit in Britain and North America:

British: A small baked unleavened cake, typically crisp, flat, and sweet. ‘a chocolate biscuit’

North American: A small, soft round cake like a scone.

a reply to: Kurokage

Yeah?

Well, just think about what goes through a Yank's mind when one of you fellows talks about eating spotted dick.



As the saying goes: Two countries separated by a common language.

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